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Ultimate Cinnamon Banana Nut Bread: A Sweet Breakfast Loaf Recipe

This cinnamon banana nut bread elevates classic banana bread with aromatic cinnamon swirls and crunchy walnuts, creating a moist and flavorful baked good perfect for brunch or snack time. The recipe transforms overripe bananas into a delightful warm loaf that fills your kitchen with an irresistible aroma.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup chopped walnuts
  • 1/4 cup milk or buttermilk
  • 1/4 cup granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper. In a small bowl, mix together the cinnamon swirl ingredients and set aside.
  2. In a large mixing bowl, mash the ripe bananas until smooth. Add the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until well combined and creamy.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts and milk.
  4. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle with the remaining cinnamon-sugar mixture. Use a knife to gently swirl through the batter to create a marbled effect.
  5. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and the bread should pull away slightly from the sides of the pan.
  6. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and serve warm or at room temperature.

Notes

Use very ripe bananas with brown spots for best flavor and natural sweetness. Toast walnuts beforehand for enhanced flavor. Store in airtight container at room temperature for up to 3 days, or freeze for longer storage. Serve warm with butter or cream cheese for brunch.